Naan Bread

🫓

Naan of Your Business? Not Anymore!

The Ultimate Breadmaker Naan Recipe for the Panasonic SD-PN100KXC

By John Nickolls | johnsdrones.net | Carb Connoisseur & Yeast Whisperer

🍽️ Why Naan?

Because you’re worth it. Because curry without naan is like an Aston Villa match without a pint. And because making naan by hand is hard work—and you, my friend, have a Panasonic SD-PN100KXC mini breadmaker. Use it. Love it. Let it knead your dough while you rewatch Alan Partridge clips or polish Vanilla’s hubcaps.

This recipe is all about effortless, fluffy naan. No proving in warm airing cupboards or sweaty hand-kneading while muttering in Hindi. This is naan for the modern man. The man with a campervan, tropical fish, and a fridge full of chutney.

⚙️ Breadmaker Settings: What You Need

This recipe uses the DOUGH setting (Option 10) on your Panasonic SD-PN100KXC, a glorious feature that kneads and proves your naan dough while you do literally anything else. It’s the domestic equivalent of cruise control.

🧾 Ingredients (Makes 6–8 Naans)

Ingredient

Amount

Strong white bread flour

250g

Instant yeast

1 tsp

Sugar

1 tsp

Salt

½ tsp

Natural yogurt

2 tbsp

Vegetable oil

2 tbsp

Warm water (35–40°C)

120ml

Optional: melted butter/ghee, minced garlic, or chopped coriander for brushing/topping

As much as you fancy

🔧 Method – From Breadmaker to Tandoori-Style Glory

Step 1: Assemble the Dream Team

In this very specific, sacred order, pop the ingredients into your breadmaker:

1. Water

2. Yogurt

3. Oil

4. Sugar

5. Salt

6. Flour

7. Yeast (keep it on top—don’t let it mingle with the salt too soon, it’s got social anxiety)

Step 2: Hit the Button

Set your Panasonic to DOUGH setting (Option 10) and press START. Now go and do something constructive, like editing drone footage or naming your next chutney batch after 80s pop bands.

Time: About 45–60 minutes depending on your machine’s mood.

Step 3: Rollin’, Rollin’, Rollin’

Once the machine beeps like it’s just won a quiz show:

1. Turn the dough onto a floured surface

2. Divide into 6–8 equal balls

3. Roll each one into a classic naan shape—go teardrop for tradition or freestyle if you’re feeling rebellious

Step 4: The Sizzle

Heat a dry, hot frying pan until it’s smoking like an angry curry house chef on a Friday night.

Cook each naan for 1–2 minutes per side until:

• Bubbly

• Golden

• Slightly charred

• Irresistible

Step 5: Butter Me Up

Brush with melted butter or ghee for that restaurant finish. Fancy a bit more flair? Sprinkle with:

• Garlic

• Coriander

• Or a dusting of smugness

🧄 Variations That Slap

• Garlic Naan – Mix minced garlic into the dough or brush onto hot naan

• Cheese Naan – Hide some grated mozzarella in the middle before rolling

• Peshwari Naan – Fill with a sweet mix of coconut, raisins, almonds, and sugar (serve with jazz hands)

🔥 Pro Tips (From One Bread Bro to Another)

• Use Greek yogurt for a thicker, creamier result

• Add a splash more water if your dough seems dry

• Naan reheat beautifully in a toaster the next day – if any survive that long

• Pairs perfectly with curry… or a very strong cheddar and some homebrew

💬 Final Thoughts from the Carb King

If you’ve never made naan before, this method will have you swaggering into your kitchen like you’re opening your own Indian gastropub. You’ve let the breadmaker do the heavy lifting, added your own spin on things, and now you’re pulling off fluffy, golden naans like a pro.

If Vanilla had an onboard tandoor, she’d be knocking these out on the road.

📸 Want More?

Tag your naan creations with #JohnsDronesKitchen

Catch the drone above your naan (safely) at johnsdrones.net

Follow the gadget-powered food journey on Instagram: @johnnickolls